A simple pancake recipe that brings vegetables to the table in a form we all want to eat. These carrot cake pancakes are fluffy and delicious, like pancakes should be but flavorful like a spiced carrot cake. It's the best of both worlds!
Add the pancake mix, oats, brown sugar, and spices to a large mixing bowl. Whisk well to combine.
Add your milk, egg, vanilla, and oil to another large mixing bowl. Whisk well to combine.
Add the wet ingredients to the bowl with your dry ingredients. Stir to combine.
Now add the shredded carrot. Fold into the batter gently, and allow to rest for 5 minutes as the skillet preheats.
Preheat your griddle to medium heat (325-350F)
Scoop the batter by the ¼ cup measures and place it on the greased griddle to cook.
When the edges are dry and the bottom is golden brown, flip and continue cooking until cooked through. About 2 minutes per side.
Continue until all pancakes are cooked.
How to make cream cheese glaze
Warm all of the syrup ingredients in a pot on the stove, stirring until melted and smooth.
Remove from heat and let cool until it's safe to touch temperature.
Add several pancakes to your plate. Top with cream cheese syrup.
Serve immediately and enjoy.
Notes
Tips for the pancakes:Due to the thickness of the batter, you're going to want to make sure that your griddle isn't turned up too high I find that a medium heat works best at creating a golden brown color and fully cooking the pancakes through. Any hotter than that and I get dark sides and raw middles.If you have a food processor, shredding the carrots and then chopping them up into smaller bits could be a great way to make the carrot pieces smaller.Tips for the glaze:The cream cheese sauce for pancakes isn't overly sweet and you can add more powdered sugar if you want it sweeter but more milk may be needed to help thin it back down. Feel free to adjust to your tastebuds.My favorite tip for making the syrup has got to be this- If you want it a little creamier and fluffier- run your syrup ingredients under an electric mixer for 2 minutes until the cream cheese is completely blended and the mixture looks fluffy. Then place into a pan over medium/low heat and heat until warmed through.After your pancakes cool completely, store them in an airtight container in the fridge for up to 3 days. Reheat and eat. You can reheat the cream cheese syrup in a pot on the stove or in a microwave safe bowl and heat until warm. Stir and mix until smooth.